If your browser doesn't support JavaScript you will not be able to see sub-menus please use the site map

DismissThis site uses cookies for adverts and to monitor site activity in order to help improve the site. See our Cookie Policy for more information. You can change cookie settings in your browser at any time. Otherwise, we'll assume you're OK to continue.

Are you mad about baking? If so, welcome to the new article series for foodies.

We've teamed up with BakingMad.com to bring you delectable desserts and bakery goodness in the form of simple, easy to follow recipes.

Individual lemon meringue pies

These adorable mini lemon meringues pies are great to serve as dessert for a dinner party and featured in the second series of Baking Mad with Eric Lanlard.

Prep: 1 HR
Serves:8
Skill Level: EASY

Ingredients

FOR THE SPONGE

8 Pastry sweet pastry tartlet cases, 10cm in diameter

FOR THE FILLING

1 Lime(s)

2 Lemon(s)

4¼tbsp Cornflour

225ml Water

185g Unrefined golden caster sugar (we use Billington's)

5 Egg yolk(s) (free range)

2 Egg(s) (free range)

150g Butter (unsalted)

FOR THE MERINGUE

5 Egg white(s) (free range)

250g Unrefined golden caster sugar (we use Billington's)

2tsp Cornflour

The Method

STEP 1
In a bowl, whisk together the egg yolks, whole eggs, sugar and corn flour until smooth.

STEP 2
Finely grate the zest of the lemons and lime and squeeze the juice of the lemons. Mix well and add the water.

STEP 3
Put the bowl over a pan of simmering water and keep stirring until the mixture thickens and coats the back of a spoon. Remove from the heat and add the butter and keep whisking until the butter has melted and the mixture becomes glossy.

STEP 4 Fill the tarlet cases to the top with the lemon and lime curd. Chill in the refrigerator to set.

STEP 5 In the meantime, make the meringue. In a large bowl, add the egg whites and whisk on full speed adding a little sugar at a time until you get a glossy thick meringue. Add the corn flour and continue to whisk for a minute or two.

STEP 6 Place the meringue into a piping bag and pipe high peaks onto the set lemon tarts. Gently blow touch the meringues until golden brown. Serve.

Lisburn is a perky city of pretty shops, enticing restaurants and a distinguished linen heritage. A distinguished history spanning more than 400 years means Lisburn has plenty more stories up its (linen) sleeve for visitors.